Ice-cream cake and method of making same



Dec. 23, 1930. D. A. BATTISTA 1,786,387

ICE CREAM CAKE AND METHOD OF MAKING SAME Filed' July 25, 1930 gwoemkozPatented Dec. ,2.3, 1930 ICE-CREAM cAxE'AND MErrIoD or MAKING SAMEApplication sued my as,

The. present invention relates to an ;ice cream cake, and the method ofpreparing .the same. v y

One of the primary objects of the invengv tion .is to prepare 4a cake ofthe character indicated which is capable of being dis- '.tributedwithout losing its shape some time tically into two equal parts A. andB, and each after'preparation. Another purpose is to so prepare the cakethat a substantial portion of the i'ce cream or ice cream sherbet vporesthereof. y Another featurev is the preparation of the article indicatedin such a manner that moisis absorbed within the la ture present in thecake upon completion of the baking thereof, is retained thereinso thatthe pores of the cake permit absorption of the ice cream when spreadbetween successive layers of the cake. With' these and other objects inview, which will appear as the description lof the lnvenl- ,tionproceedsreferenceis made to the drawing attached hereto and formin'gipa'rt ofvthe disclosure, and in which,

'f 1 is a cake as baked; v t y Fi 2 is also aview in perspective showingt e cake after cutting;

. Fig. 3 is a sectional-view showing'the rela-V tion of the respectivelayers and the manner of lacing the icecream therebetween; I

4 is a vertical sectional vlew showing thevcom leted product. z Therststep inthe ,process 1s the bakui ofthe cake in a substantiallyconventions y manner.' The usualjgredients' such as butter,sugar,` our,milk,egg white andbakl-ing powder are mixed 1n proper proportions, theresulting batterbeing placed-1n pans, -a'nd the-cake baked toatemperature of a gproximately 400 Fahrenheit.; When t e ,cake has beenproperly baked- 1t 1s taken from .the oven-and immediately placed 1n arefrigerator to cool.A This is a very important step, Ain that themoisture and flavor are retained within .the -cake walls. whichpermitsthe ice cream to be absorbed-within the 'cake pores.

If, on th other hand, the cake were allowed cool g 1'aLdua'llv,` someofthe moisture would Wzbe'evaporated om the? cak'e AWalls and theperspective 4view of an ordinaryl spreading the ice cream over 1930.Serial No. 470,680; R E I U I ice cream subsequently applied, absorbedwithin the walls and the whole product would .be soggy andunsatisfactory.

After cooling, the cake is removed from the refrigerator and is as shownby K in Fig. 1, with a thickness of approximately one and one-halfinches. The article is next cut verofthe latter sliced transversely intoequal layers al, a2, a3, a4, b1, b2, b3, b4. These layers are nowsuperimposed so as to form eight layers as shown in Figs. 2 and 3.

Next follows the step of inserting ice cream C between the successivelayers a1, a2, a3, a4, b1, b2, b, b4. The ice cream orice'" vcreamsherbet is in a semi-frozen condition or mix so as to be'readily spreadbetween adjacent layers. It might be here stated, that 1t is essentialthat a substantial'part of the ice cream or sherbet be absorbed withinthe pores of the cake. This -result is obtainable if the baked cake iscooled as outlined above, then, sliced into thin layers and a filler ofice cream applied of substantially the same thickness as each layer. Onthe completion of the above' step the product is as in Fig. 3.

. Finally, the entire cake is covered with an edible layer of materialM, such as whipped cream. The cream is beaten evenly, only enough sugaradded to obtain a consistency such .that the cream commences tothicken.This ma be accomplished by adding approximately. our o unces of su ar toone uart of 'the cake isplace into a freezer or refrigerator and isfrozen for from three to eighthours at a temperature of approximatelyzero degrees. The resulting product lmay thea be removed, wrapped in waxor tissue aper to protect it from the atmosphere and, placed into boxeswhich are labeled," and thus ready forfdistribution. Best results areobtained by .the cake layers,l the thickness of the icecream fillerbeing10 substantially the same as a cake layer. It will be found, onexamination of the completed product, that approximately one-half of theice cream filler has been absorbed within the cake pores.Experimentation has shown that if the layers of cake are too thick, that.is to say, of greater thickness than the ice cream ller, the finalproduct when frozen, as indicated above, will be decidedly tough anddiicult to out. A

When the ice cream cake is prepared as outlined above, the layers ofcake and ice cream will freeze together, solid, and will be in goodcondition for consumption for quite a period of time after removal fromthe final refrigeration. Accordingly, it will be seen that there hasbeen produced a novel product constituting a decided advance in thisparticular line of inventive endeavor.

Various minor changes may be made in the specific details of the processabove outlined, without departing from the spirit' of the invention, andit is my intention to be limited only as may become necessary by thescope of the'appended claims.

claim: I l

1. A process of preparing ice cream cake, which consists in baking acake, immediately cooling the same rapidly, then cuttin the cake intothin layers', spreading thinv llers of ice cream mix between the layers,and subsequently freezing the whole, whereby a substantial part of theice cream will be absorbed into the pores of the cake.

2. A process for preparing ice cream cake, which consists in baking acake, immediately cooling the same rapidly from its hot condition, thenslicing the cake into equal layers, spreading ice cream mix between thelayers and covering the same with an edible coating, and finallyfreezing the Whole.

3. A process for preparing ice cream cake, which consists in preparingthe cake, rapidly cooling the same while hot, dividing the cake into aplurality of similar thin layers, lling ice cream between the layers,each filler of ice cream being substantially of the same thickness asthe cake layer, covering the sides and top of the cake with a thickedible coating, and inally freezing the whole, so that in the resultingproduct a substantial part of the ice cream has been absorbed Within thecake pores.

4. A frozen ice cream cake, comprising a plurality of superposed thin 1aers of cake having ice creaml mix absorbe within-the pores of adjacentcake layers, an edible coating covering the Aaforesaid superposedlayers, sald c ake, ice cream mix and edible coating all belng in afrozen state.

In testimony whereof I aflix my signature.

DONALD ALEC BATTISTA.

